1/2 cup dry powdered cocoa
Few grains salt
1 cup sugar and
1 tablespoon cornstarch. Add slowly
2 cups milk, scalded, and cook over boiling water 20 minutes,
stirring until thickened and occasionally afterward. Pour over
2 eggs well beaten, chill, and add
2 cups cream beaten stiff
1 teaspoon vanilla and
1 cup syrup drained from canned raspberries or strawberries, and freeze.

If frozen in a vacuum freezer, put mixture in center can of freezer;
cover, invert freezer, and fill outer compartment with finely crushed ice
mixed with half the amount of rock salt. Open the freezer occasionally,
scrape cream from sides and mix well, using a long-bladed knife. If frozen
in an ordinary freezer, it is not necessary to beat the cream. Put mixture
in can of ice cream freezer, surround with three parts ice and one
part salt.

Let mixture stand 5 minutes, then turn crank slowly until mixture is
stiff. When frozen drain off ice water and repack, using four parts
ice and one part salt.



FIG MARGUERITES

Put in top of double boiler
7/8 cup sugar and
3 tablespoons water. Stir until sugar is dissolved as much as possible.